Colour: from pale yellow to amber
Bouquet: ethereal, intense and full bodied
Flavour: harmonious and sweet
Minimum alcohol content: 16% of which at least 12% after fermentation
Minimum acidity content: 6 g/l
Minimum net dry extract: 30 g/l
Best served with: pastry cakes and desserts, biscuits, "cantucci" and traditional "Sportella Riese". Also seved with - but a little less common - mature cheeses like Tuscan pecorino, but equally good on its own as an aperitif.
Elba Ansonica Passito DOC (like the Elba Ansonica DOC) is made from at least 85% of Ansonica grapes, plus other white berry grapes that have been authorized by the Region of Tuscany up to a maximum of 15%.
Ansonica grapes are grown in ancient vineyards along the coasts of the entire Mediterranean: the Argentario as well as the Islands of Elba, Giglio, Sicily and Sardinia.
The vineyards usually cover an area of approximately 20 hectares and the production from the vineyards is quite plentiful. They grow best where the soil is poor and dry and where they get a lot of sun; the skin of the grapes is thick and tough.
The vineyards are spurred cordon shaped with a maximim of 4000 bunches per hectare and a maximum production of 70 q.li grapes per litre per hectare.
The maximum yield of grapes for wine must not be more than 35% of fresh grapes.
The grapes used when making Ansonica passito, after having been carefully selected, must be left for at least 10 days in the open air or in a place equally suitable, until the sugar content reaches a minimum of 30%.
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